Sauteed Rabbit with Mustard and Rosemary Sauce

A Tested recipe from one of our customers!
Michael Whitfield from the UTC Market - Thank you!!
 

Sautéed Rabbit with Mustard and Rosemary Sauce 

This recipe is for a serving of 6. I only used one rabbit but it was more than adequate for 2 people. If you use one rabbit, you can half the recipe.

3 tablespoons vegetable oil

2 rabbits (2 ½ pounds each), cut into serving pieces

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 onion, finely chopped

2 garlic cloves, finely chopped

3 shallots, finely chopped

1/4 cup plus 1 teaspoon cognac

1 cup dry white wine

1 cup chicken stock

3 teaspoons rosemary, fresh if available

1 tablespoon Dijon mustard

1 teaspoon Glace de Viande (reduced chicken or meat stock)

1 cup heavy cream

6 sprigs parsley, chopped

1. In a large skillet, heat the oil over high heat. Add the rabbit pieces and brown lightly, 3 to 4 minutes on each side. Season with the salt and pepper.
2. Pour off the excess oil and add the onion, garlic, and shallots to the pan. Reduce the heat to medium and cook for 2 minutes without browning.
3. Remove the pan from the heat, add the ¼ cup Cognac, and flame. When the flames die, add the wine, stock, and 2 teaspoons of the rosemary. Cover and simmer until the rabbit is tender, 30 to 40 minutes, turning the pieces halfway through the cooking.
4. Remove the rabbit pieces to a serving platter and keep warm. Reduce the liquid in the skillet over high heat to about ¾ cup, about 10 minutes.
5. Whisk in the mustard and the glace de viande. Add the cream and the remaining 1 teaspoon rosemary, and boil the sauce until it thickens enough to lightly coat a spoon.
6. To serve: Stir the 1 teaspoon Cognac and three-fourths of the chopped parsley into the sauce and pour it over the rabbit. Sprinkle with the remaining parsley.

From Richard Grausman’s, “At Home with the French Classics”.